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In a 12" skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Pan-fry the chicken on each side until golden brown, about 4-5 minutes per side. Remove chicken to a plate and set aside. Melt remaining butter and toss in garlic. Saute until fragrant, about 30 seconds.

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Place flour in a shallow dish. Dredge chicken to fully coat and shake off excess. Transfer to a plate. In a large skillet over medium heat, melt 2 tablespoons butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half the chicken. Cook for about 3 minutes on each side, until browned.

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Add ½ cup all-purpose flour to shallow bowl. Place one chicken cutlet in flour and press lightly, then turn chicken cutlet over and press other side lightly into flour. Hold chicken cutlet over bowl and shake off excess flour, then place cutlet on large plate and set aside. Repeat process with remaining chicken cutlets.

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Put your skillet over medium heat and add butter to the base. Cook the chicken for 5-6 minutes on each side until it is cooked through and golden brown. Take the chicken out of the skillet and set it on a plate tented in foil. Piccata sauce: Add garlic and white wine to your pan.

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Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

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Season the chicken breasts with salt and pepper, to taste. Working one at a time, dredge each chicken breast in the flour; shake to remove excess flour. Heat the butter and olive oil in a large skillet over medium high heat. Add the chicken and cook, in two batches, until golden brown, about 3-4 minutes per side.

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Discard leftover flour. Heat a large skillet over medium high heat. Once heated, add enough olive oil to coat the bottom of the pan, about 2 tablespoons. Sauté the chicken on the first side until golden brown, about 3 minute. Flip, adding more oil if needed, about 2 minutes. Remove chicken.

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After cutting chicken let it rest at room temperature 10 minutes. In a shallow dish whisk together flour, 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Dredge both sides of chicken cutlets in flour mixture then add to skillet.

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Season the all-purpose flour with salt and pepper in a shallow dish and mix well. Dip the chicken breasts in the flour mixture, dredge any excess flour, and set aside. In a skillet, add the olive oil and heat over medium-high. Add the chicken and sauté for 5 minutes on one side.

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Coat (dredge) chicken cutlets in the flour and gently shake off any excess. Sautee the floured chicken in a large skillet. Once cooked through to 165 degrees, transfer the chicken to a serving dish. Whisk lemon juice, butter, wine, and capers in the same pan to create the piccata sauce.

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Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2″ thickness. Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides. Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.

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Step 3: Make the sauce. Carefully pour out any excess oil, but do not clean the pan. Over medium heat, saute the onions and garlic until translucent, about 2 minutes. Pour in the chicken broth, lemon juice, lemon zest, 2 tablespoons butter, and capers. Bring to a boil and return chicken to the pan.

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Add salt and pepper to taste, if needed. Return the chicken to the pan and cook in the sauce until the internal temperature reaches 165° F. Remove chicken to a clean serving plate. Add the remaining 1 tablespoon of butter to the skillet and whisk/stir for 1 minute. Remove sauce from heat.

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Heat the butter in a skillet over medium heat. Place the chicken pieces in the pan. Fry until golden brown, about 4 minutes on each side. Transfer the chicken to a warmed oven. Add the garlic and shallots and cook for a minute, adding a little extra butter if needed. Add the white wine and boil until reduced in half.

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In the same skillet whisk in the 1½ tablespoons of flour for 1 minute to get rid of the raw flour taste. Gradually whisk in the chicken broth, white wine and lemon juice. Once it comes to a boil, reduce heat to low and simmer, stirring occasionally, until the sauce slightly thickens. Stir in the heavy cream and capers.